Rich Lobster Stock and Sauce with Bacon by Chicagoprivatechefscheffrancispascal

Ingredients

• shells from 2-3 lobsters
• 4 oz smoked bacon
• 1 tbsp olive oil
• 1 medium onion, roughly chopped
• 1 medium carrot, roughly chopped
• 1 stalk celery, roughly chopped
• 1 tbsp tomato paste
• 1/2 cup white vermouth
• 6 cup water
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) black pepper

Instructions

1. Chop the smoked bacon into small pieces. In a large pot or Dutch oven, render the bacon over medium heat until crispy, about 5-7 minutes. Remove the crispy bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add olive oil to the pot with the bacon fat (if needed) and heat over medium-high. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until softened and lightly caramelized.
3. Add the lobster shells to the pot and sauté for 5-10 minutes, stirring occasionally, until they turn bright red and start to brown slightly.
4. Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Deglaze the pot by pouring in the white vermouth, scraping up any browned bits from the bottom.
5. Pour in the water, ensuring the shells are mostly submerged. Bring the mixture to a simmer, then reduce heat to low, cover, and let it gently simmer for 1 hour to extract maximum flavor.
6. Cook carefully strain the stock through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. discard the solids over medium heat.
7. Return the strained lobster stock to medium-high heat and bring to a simmer. Reduce the stock by about half, or until it reaches your desired consistency for a sauce, about 15-20 minutes.
8. Season the reduced lobster sauce with salt and black pepper to taste. Stir in the reserved crispy bacon bits just before serving, or use them as a garnish.